Fried Fish Sandwich

Total Time:
30 min
15 min
15 min

4 sandwiches

  • Vegetable oil, for frying
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • One 12-ounce bottle amber beer, such as Dos Equis
  • 2 teaspoons hot sauce, such as Tabasco
  • Two 6-ounce tilapia fillets, cut in half
  • Kosher salt and freshly ground black pepper
  • Lemon Tarragon Tartar Sauce, recipe follows
  • 4 soft potato rolls, such as Martin's
  • 1 head green leaf lettuce
  • Lemon wedges, for serving
  • Lemon Tarragon Tartar Sauce:
  • 1 cup mayonnaise
  • 2 tablespoons minced bread and butter pickles
  • 2 tablespoons minced scallions
  • 1 tablespoon capers, drained and coarsely chopped
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon stone ground mustard
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground pepper
  • Fill a Dutch oven halfway full with oil and heat to 350 degrees F.

  • Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.

  • Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.

  • Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce. Serve with lemon wedges.

Lemon Tarragon Tartar Sauce:
  • Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes. Yield: about 1 1/4 cups.

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    This recipe is featured in:

    Quick-Fix Meals